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1
1.
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Boil the beets in salted water until tender, about 10 minutes.
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Let cool and peel the beets and large dice them.
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2.
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Preheat the oven to 500 degrees F. If you have a pizza stone, put it on the bottom of the oven.
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Prepare a sheet pan with a brushing of olive oil.
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3.
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Sprinkle the semolina on the countertop and put the dough down on top of the semolina.
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4.
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Use the semolina to keep the dough from sticking, and roll it out until it is very thin and round.
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11
5.
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Transfer the pizza dough to the oiled sheet pan.
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Brush the pizza dough with a thin layer of olive oil.
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6.
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Place the pizza dough on the sheet pan in the oven.
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16
I lay the sheet pan on the pizza stone.
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7.
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I pre-bake the pizza crust for about 5-7 minutes until golden and crispy.
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8.
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Remove the pizza from the oven and crumble the goat cheese over the top of the pizza.
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Evenly spread the beets over the top.
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9.
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Drizzle it with olive oil and bake it in the oven another 3 minutes until the goat cheese is soft.
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10.
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Meanwhile, in a small bowl, gently mix together the arugula, a drizzle of olive oil and a little splash of red wine vinegar.
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Sprinkle with kosher salt.
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11.
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When the pizza comes out, immediately top it with the arugula salad.
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Sprinkle lightly with kosher salt.
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12.
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Slice and serve!
